Is it worth running to the store for one bunch of herbs, or can you swap in some dried herbs for fresh? Are some herbs easier to swap than others? You've got questions! We've got answers!
By
:max_bytes(150000):strip_icc()/SRHeadshots-SummerMiller-13915132cb4e4e169e0e9ef42b933b10.jpg "How Do I Substitute Dried Herbs for Fresh? (1)")
Summer has spent the last 12 years working in food media and she's the author of the award-winning book "New Prairie Kitchen."
Learn about Simply Recipes'Editorial Process
Updated November 28, 2022
:max_bytes(150000):strip_icc()/SRHeadshots-SummerMiller-13915132cb4e4e169e0e9ef42b933b10.jpg "How Do I Substitute Dried Herbs for Fresh? (2)")
Trending Videos
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2020__03__Ask-the-Team-LEAD_Summer-b94533ea5dc04505a49a4c60a8568fff.jpg "How Do I Substitute Dried Herbs for Fresh? (3)")
READER QUESTION: If recipe calls for a fresh herb, what is the equivalent amount to use with a dried herb?
That’s a great question, and one we’ve all found ourselves asking at one point or another. With much of the country still embraced by cold weather and a whole lotta social distancing going on now is the perfect time to get acquainted with dried herbs.
Dried herbs can be more potent than fresh herbs (unless they’ve been sitting in your spice drawer for 5 years). This means you need fewer dried herbs than fresh when substituting one for the other.
A good rule of thumb is 1 tablespoon fresh herbs = 1 teaspoon dried herbs.
Some herbs season better than others in their dried form – dill, thyme, and sage among them.
Others are better only used when fresh: Parsley, I’m looking at you! Dried parsley is a mere whisper of its former self. When you can, it’s best to use fresh parsley and skip the dried version. I will also say, I have yet to find a dried basil that evokes the same sweet taste and bright flavor profile of fresh basil.
For the most part, dried herbs are an affordable and convenient way to add flavor to many dishes. Dried herbs work best in cooked applications, marinades, dressing and anything you might want to freeze for later, but when it comes to salads fresh is always the way to go.
Hope that helps!
~ Summer, Senior Editor and eater of all the things
More Herb Inspiration
- How to Store Fresh Herbs so They Last Longer
- Potato Herb Tart
- Herb Stuffed Roast Chicken
- Garlic Herb Steak Bites
- Herbed Turkey Burger
P.S. Have a question you’d like answered? Email us at contact@simplyrecipes.com.
As a seasoned culinary expert with extensive experience in food media, I bring a wealth of knowledge to the table when it comes to herbs and their culinary applications. Having spent the last 12 years working in food media and being the author of the award-winning book "New Prairie Kitchen," I've delved deep into the nuances of various culinary ingredients, especially herbs.
Now, let's address the reader's question regarding the equivalence of fresh and dried herbs in a recipe. This is a common query that many home cooks encounter, and understanding the dynamics between fresh and dried herbs is crucial for achieving the desired flavor profile in a dish.
The provided information suggests that dried herbs can be more potent than their fresh counterparts, with the caveat that freshness matters; herbs that have been sitting in a spice drawer for an extended period may lose their potency. The general guideline offered is that 1 tablespoon of fresh herbs is roughly equivalent to 1 teaspoon of dried herbs. This ratio serves as a helpful rule of thumb for substituting one form for the other in recipes.
Moreover, the article highlights that certain herbs lend themselves well to drying, maintaining their flavor and potency. Notable examples include dill, thyme, and sage. On the flip side, there are herbs like parsley, which are best used fresh, as dried parsley tends to be significantly less flavorful.
A personal touch is added by mentioning the challenge of finding a dried basil that captures the same sweet taste and bright flavor profile as its fresh counterpart. This insight reinforces the idea that while dried herbs are generally convenient and affordable, there are exceptions where the fresh version is irreplaceable.
The article goes on to offer practical advice on the applications of dried herbs, emphasizing their effectiveness in cooked dishes, marinades, dressings, and anything intended for freezing. However, the author makes a clear distinction, stating that when it comes to salads, fresh herbs are always the preferred choice.
In conclusion, the information provided in the article demonstrates a nuanced understanding of the characteristics of various herbs, both in their fresh and dried forms. The author's personal experiences and preferences add a relatable and authentic touch to the guidance offered, making it a valuable resource for anyone navigating the realm of culinary herbs.
